Alternative protein sources for meat – from techno-functionality to nutritional quality (Profunu)

01 January 2022 → 31 December 2025
Regional and community funding: IWT/VLAIO
Research disciplines
  • Agricultural and food sciences
    • Agricultural animal breeding and biotechnology
    • Food technology
alternative protein source structuring processing technique
Project description

This project aims to compare properties of pork with those of four alternative protein sources (pea,
spirulina, mealworm and fungal protein) through the entire process chain to in vivo metabolism.

More specific insights are acquired acquired on how different processing techniques for fractionation and structuring of alternative protein sources can influence (1)
techno-functional and (2) nutritional properties, (3) oxidative stability (3), as well as (4) affect health.
Various processing techniques routinely used in the food industry, as well as more experimental ones
techniques will be studied